Honey Miso Chicken Thighs and Arugula Salad

For all the recipes I’ve shared over the years and all the times I write in this space, encouraging you, dear reader, to invite friends and family to your table, I’ve struggled to follow my own advice.

The last couple years were (and continue to be) filled to the brim with growing active kids, something I’m endlessly grateful for, but it has sidelined entertaining in any sort of consistent way. And then I just sort of lost my desire for it on some level. The rushing busyness of life got in the way and I know I’m not alone in that.

Finally, a few weeks ago, the group text bouncing back and forth with a few friends for months, finally had a date and a time. We were having dinner together and I was cooking. Now the only lingering question was what to make. My dinner recipes on rotation these days didn’t feel special enough (my children would probably venture to say they are boring) but I also knew I didn’t want to miss the opportunity to sit at the table and actually visit with my friends so an easy recipe was a must.

I poked around the internet looking for inspiration as one does, and a recipe from a favorite website (and cookbook), The Modern Proper, caught my eye. Pan seared chicken thighs marinated in miso, honey and lemon seemed like the perfect easy recipe to make. I love a marinade that doubles as a salad dressing and this light but flavorful dish was a home run for everyone. I seared the chicken while we all stood around the kitchen, having a glass of wine and chatting. I prepped a simple orzo pasta ahead of time and the slightly tangy and subtle sweet bright chicken with the peppery arugula made for a lovely dinner.

We sat at the table for hours that night, until finally we were so uncomfortable sitting in the dining chairs, we had to flop on the couches, stretching out, catching up and laughing late into the night. It was the reminder I needed to make time for a shared meal, the effort is always worth it.

A quick note on this recipe; the honey in this recipe can be a bit tricky in that it will burn if the heat is turned up too high on your stove. You want some char and for the chicken to be crispy on the outside but don’t walk away from the pan, using tongs to turn the chicken often if needed. You can always turn the heat to low, just use a meat thermometer to check the internal temperature on your meat. Also, this would be an excellent recipe to grill, if you don’t mind firing up your barbecue in the winter.

Honey Miso Chicken Thighs and Arugula Salad

• ½ cup yellow or white miso

• 1/2 cup plus 2 teaspoons extra virgin olive oil

• 3 tablespoons fresh lemon juice, divided

• 2 tablespoons honey

• 11/2 tablespoons apple cider vinegar

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 pounds boneless, skinless chicken thighs (about 8)

• 6 cups loosely packed arugula

• 1/3 cup shaved parmesan cheese

• Lemon wedges

In a medium size bowl, combine the miso, 1/2 cup olive oil, honey, apple cider vinegar, 2 tablespoons lemon juice, salt and pepper. Whisk to combine, then reserve two tablespoons marinade in a separate small bowl.

Add the chicken thighs to the medium bowl and coat the chicken in the marinade. Set aside on the counter for 30 minutes OR cover with plastic wrap and marinate in the refrigerator for 2 to 6 hours.

Heat a large skillet on the stove with 2 teaspoons olive oil over medium-low heat. Working in batches, depending on size of skillet, sear three to four chicken thighs at a time. Cook on one side for four minutes, before flipping and cooking another four minutes. The chicken should be golden, crispy, fragrant and charred. Depending on how big the chicken thighs are, the chicken may need an additional two minutes, continue flipping the chicken until a meat thermometer inserted into the thickest part of the meat registers 165 degrees. Remove from the pan and place on a baking sheet. Continue searing and cooking the rest of the chicken until its all cooked.

In a large bowl, pour the reserved marinade into the bottom of the bowl. Add the arugula, the remaining tablespoon fresh lemon juice and a pinch of salt and pepper to the bowl. Toss until the arugula is well-combined with the dressing. Garnish with shaved parmesan cheese.

To serve, slice the chicken thighs and plate with the arugula salad. Serve with a lemon wedge to squeeze over the chicken and salad.